Archive for May 4th, 2007

04
May

The first dinner

So…better late than never? We actually had our dinner 2 weeks ago and I have been promising to put the pictures and recipes up since then. But if you look through the blog, you’ll see that I’ve been busy cooking and drinking. :)

The first dinnerWhere’d this idea come from? Actually, a suggestion of someone very close to me. She became frustrated, after trying to get me to repeat something I’ve made for her, and all I could say was, “I don’t remember what I did.” Well, this is my version of my rolodex of recipes, some my own and some I’ve gotten from books and sites. Hopefully, this will help me keep track of things and actually help some readers see that it’s not too tough to cook.

Here’s the first dinner menu. It’s a collection of some of Nobu’s recipes with some tweaks and the dessert piece is my own. I hope you enjoy!

Here are the pics from the dinner.

Plating OystersOysters - platedOyster with Jalapeno SalsaAsparagus on the grill pan. I had no propane left for the gill. =P

Plated asparagus dishAsparagus with the roe. Almost done.Asparagus with Salmo Roe and Egg Sauce - platedMonkfish and Cilantro, waiting for the soup.

Cilantro soup with Monkfish - ready Wok in actionPrawns almost ready to goLast touches to the Prawns

Various platings of the dessertDessert Plated

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04
May

Oysters with Matsuhisa salsas

This recipe is from Nobu and you can find it in, Nobu, the cookbook.

Oysters with Matsuhisa salsas

Ingredients

12 fresh oysters in the shell
4 TBs of Matsuhisa salsa
4 TBS of Maui Onion salsa
4 TBs of Jalapeno salsa
finely chopped chives for garnish
Coarse kosher salt for plating

Preparation

1. Rinse and scrubs the oysters. Remove the oysters from their shells and rinse under cold water. Drain
2. Dot a platter with 12 dots of 1/2 TBs of coarse salt. Place the lip of the oyster shell on the dot. Top each oyster with a salsa.
3. Sprinkly with chives. Serve immediately.

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04
May

Asparagus and Salmon Roe with Egg Sauce

This original recipe is from Nobu and you can find it in, Nobu, the cookbook.
The recipe below has minor tweaks.

Asparagus and Salmone Roe with Egg Sauce

Ingredients

12 green asparagus spears, about 6 inches long
olive oil for grilling
coarse sea salt
freshly ground black pepper
2 TBs of salmon roe

Preparation

1. Preheat grill to med-high. Brush the asparagus with olive oil and grill til el dente. Cut the spears in half.
2. Arrage the asparagus in 2 or 3 layers. Spoon the egg sauce around the asparagus. Sprinkle with coarse sea salt. Spoon the salmon roe on top

NOTES

The original recipe called for frying the asparagus. I wanted to try grilling because I thought the contrast in flavors would be interesting. I also used a pink Australian sea salt. The color added to the presentation and the flavor had a great sea/mineral quality to it.

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04
May

Cilantro Soup with Monkfish

The original recipe is from Nobu and you can find it in, Nobu, the cookbook.
I’ve added slight tweaks to the one below.
Cilantro Soup with Monkfish

Ingredients

Soup
2 1/4 cups of dashi
2 tsp. of sake
2 tsp. light soy sauce
1/4 tsp. sea salt
Monkfish
9 oz. of monkfish
sea salt
freshly ground pepper
vegetable oil for deep frying
flour for dusting
1 TBs of finely chopped cilantro leaves
thin slices of lime for garnishing

Preparation

1. Bring the dashi to a boil in a medium saucepan over high heat. Add the sake and light soy sauce and adjust flavoring with the salt.

2. Dust the monkish with flour and season with salt and pepper.

3. Bring about 3 inches of oil in a medium saucepan to 340 - 350 degrees. Fry this fish for 3 to 4 minutes. Drain on paper towels.

4. Cut the monkfish into 1/2 inch pieces. Place in the bowl. Add the cilantro and soup. Garnish with lime and serve.

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04
May

Prawns with wasabi pepper sauce

The original recipe is Abalone with wasabi pepper sauce and is from, Nobu. You can find it in, Nobu, the cookbook.

Here’s my version with prawns and different mushrooms used.

Prawns with wasabi pepper sauce

Ingredients

1 pound of peeled and deveined shrimp
1/2 cup of clarified butter
1 clove garlic, thinly sliced
4 spears green asparagus, cut into 2-inch lengths
4 spears white asparagus, cut into 2-inch lengths
7 oz. of at least 3 varieties of mushroom(shiitake, enoki & oyster) cut into bite-size pieces
sea salt
freshly ground black pepper
shichimi togarashi to taste
3/4 cup Wasabi Pepper Sauce
baby sprouts for garnish

Preparation

1. Rinse and pat dry the shrimp

2. You can use either a wok or medium frying pan for this recipe. Place the wok on medium-high heat, after the wok is hot, add the clarified butter and the garlic. When you begin to smell the garlic, turn the heat to high, add the asparagus and mushrooms and saute. Sprinkle with a little sea salt, back pepper and shichimi togarashi

3. Add the shrimp. Saute for about 2 mins. and then add the Wasabi Pepper Sauce. Remove from heat.

4. Transfer to a serving dish and garnish with baby sprouts.

NOTES

This dish needs to be put together quickly and served immediately. Be careful not to over cook the asparagus and shrimp.

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04
May

Puff Pastry Round with Mascarpone whipped cream, chocolate & fresh berries

I’ve been playing around with variations of this dessert for a couple years now. I made the original back about 2 years ago. The presentation and flavors are getting there. Try this one for now and see what you think.

Puff Pastry Rounds with Mascarpone whipped cream, chocolate & fresh berries

Ingredients

1 package of thawed puff pastry sheets. You could use the pastry rounds also but I like to cut my own pieces

confectioner’s sugar for dusting

Mascarpone Cream
3/4 cup of mascarpone cream
1/3 - 1/2 cup of confectioner’s sugar
3/4 cup of half & half or heavy cream
1/2 teaspoon of pure vanilla extract
small pinch of sea salt

1 pint of blackberries
1 pint of raspberries
10 oz. of a good dark chocolate. I like using 85% cocao

Preparation

1. Preheat the oven following the pastry sheet instructions.
2. Lightly dust a cutting board and pastry sheet. Use a roller and roll out the sheet until you get a uniform thickness of about 1/4 inch thickness. Use a pastry round to cut out the rounds. I used a 2″ pastry round and got 15 pieces out of 1 sheet. Enough for 5 desserts.
3. Line the rounds on a non-stick baking sheet. Using a fork, poke several holes into each round. Dust with confectioner’s sugar and bake in oven. You’ll follow the pastry sheet instructions for back time
4. During the baking, you’ll want to flatten the round with a spatula to keep them a flatter shape.
5. For the chocolate sauce, bring 2 cups of water to boil in a small saucepan. Once boiling, reduce to a simmer.
6. Place a glass bowl that can sit atop the saucepan without its bottom touching the water. Break the chocolate into small pieces. Place the chocolate into the bowl and and melt. Use a non-stick spatula to mix the chocolate.
7. Place the mascarpone cream into a food mixer bowl, and whisk til smooth. Add the vanilla extract. Slowly add the confection sugar. This is really to taste so add til you love it.
8. For the half & half, I’ve done this recipe with varying amounts. It depends on what I plan on doing with the cream. For this recipe, you want a consistency of “Cool Whip.” So add enough of the half & half to get to that consistency. Add the small pinch of salt.

Plating

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04
May

Wasabi Pepper Sauce

This recipe is from Nobu and you can find it in, Nobu, the cookbook.
You can also find this recipe at epicurious.com.

Ingredients

3 TBs of powdered wasabi
2 TBs and 1 tsp water
2 TBs of soy sauce
2 TBs of low sodium soy sauce
8 TBs of Dashi

Preparation

Dissolve the powdered wasabi in the water and combine with the other ingrediencts. Powdered wasabi tends to settle so mix again before serving.

NOTES

The recipe, as is, is crazy hot. It would have been too much for many of guests so I toned it down to 1 1/2 TBs of wasabi powered and added 1 additional TBs of Dashi.

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